Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our house. It’s not that that is a problem except for the sugar content – geez! High fructose corn syrup all over the bottom of the Mississippi! I hated to see him consume such great amounts of sugar and I thought I could probably make a cheaper, more flavorful version. So after years of researching online, testing and adjusting, I give you my personal ketchup recipe. I make this stuff in bulk and it may last 3-4 weeks. Check out Chow.com Video Tip for a video of this recipe and/or Vegetarianized.com for the recipe with photos.
- 2 28oz cans of pureed tomatoes
- 1 1/2 cups onions, minced or grated
- 2 Tbsp mustard
- 1/4 cup light brown sugar
- 1/2 cup white vinegar
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 2 Tbsp dry mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp celery seed
- 2 tsp garlic powder
- 11. Add all the ingredients to a large pot and mix well. Heat over medium until boiling. Reduce heat to low and simmer for at least two hours or until desired consistency is obtained.
- 22. Remove from heat and allow to cool to room temperature. Funnel into ketchup bottles or other tall container for easy serving.
- 3Note: You could use whole tomatoes and roughly chopped onions and puree the mixture with a hand blender in the pot.
Member recipes are not tested by the CHOW food team.
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